Four seasons pizza
Four seasons pizza is a variety of pizza that is prepared with different toppings, divided into four different sections, each of which recalls one of the four seasons of the year. Generally, pizza is made up of 4 ingredients that characterize its season: mushrooms represent autumn, ham and olives correspond to winter, artichokes appear in spring and finally tomatoes and basil represent summer. In some versions, this last quarter is replaced with spicy salami or sausage. Another of the Italians’ favourite pizzas is undoubtedly the Quattro Stagioni, meaning ‘Four Seasons’. It is a mixture of strong flavours together with mozzarella and tomato. On this pizza you can find cooked ham, mushrooms, artichokes and black olives. So the ingredients used are: tomato, mozzarella, artichokes in oil, mushrooms, cooked prosciutto and olives. I usually make pizza once a week and last Saturday I made the four seasons pizza.
Ingredients
250 gre-milled durum wheat semolina flour60 g sourdough starter ( 12.5 g of fresh brewer's yeast or 7 g of dehydrated brewer's yeast120 ml water2 tbs pextra virgin olive oil1 tsp salt250 g tomato puree50 g sautéed mushrooms10 artichokes in oil14 pitted olives2 slices cooked prosciutto 1 mozzarella1 table spoon extra virgin olive oil1 clove garlicchopped parsleysalt
Preparation
Pour the flour and sourdough starter onto the table. In a saucepan, pour the water and oil in which the salt has dissolved. Turn on the heat and after a few seconds turn off. Pour the liquid mixture over the flour and sourdough. Knead the dough with your hands and form a soft, elastic ball. Place it in a covered bowl and let it rise in a warm place. Clean the mushrooms with a damp cloth or a small knife, removing the soil and cutting them into slices. In a frying pan, pour a tablespoon of oil and the whole garlic. After a few seconds, pour in the chopped mushrooms and continue cooking for another 15 – 20 minutes. If it dries out too much, add a little hot water. Remove the garlic, sprinkle a little chopped parsley, salt and set aside. Take the leavened dough and roll it out with your hands greased with a little oil in a baking tray lined with parchment paper. Pour in the tomato sauce. Bake the pizza in a preheated oven at 200°C in static mode for about 25 minutes. Open the oven, add the chopped mozzarella and ideally divide the pizza into 4 parts: in one place the mushrooms, in another the artichokes in oil, in the third the olives and in the fourth the chopped prosciutto . Return to the oven and continue cooking for another 5 minutes. Serve immediately hot.
Four seasons pizza is a variety of pizza that is prepared with different toppings, divided into four different sections, each of which recalls one of the four seasons of the year. Generally, pizza is made up of 4 ingredients that characterize its season: mushrooms represent autumn, ham and olives correspond to winter, artichokes appear in spring and finally tomatoes and basil represent summer. In some versions, this last quarter is replaced with spicy salami or sausage. Another of the Italians’ favourite pizzas is undoubtedly the Quattro Stagioni, meaning ‘Four Seasons’. It is a mixture of strong flavours together with mozzarella and tomato. On this pizza you can find cooked ham, mushrooms, artichokes and black olives. So the ingredients used are: tomato, mozzarella, artichokes in oil, mushrooms, cooked prosciutto and olives. I usually make pizza once a week and last Saturday I made the four seasons pizza.
Ingredients
250 gre-milled durum wheat semolina flour
60 g sourdough starter ( 12.5 g of fresh brewer's yeast or 7 g of dehydrated brewer's yeast
120 ml water
2 tbs pextra virgin olive oil
1 tsp salt
250 g tomato puree
50 g sautéed mushrooms
10 artichokes in oil
14 pitted olives
2 slices cooked prosciutto
1 mozzarella
1 table spoon extra virgin olive oil
1 clove garlic
chopped parsley
salt
Preparation
Pour the flour and sourdough starter onto the table. In a saucepan, pour the water and oil in which the salt has dissolved. Turn on the heat and after a few seconds turn off. Pour the liquid mixture over the flour and sourdough. Knead the dough with your hands and form a soft, elastic ball. Place it in a covered bowl and let it rise in a warm place. Clean the mushrooms with a damp cloth or a small knife, removing the soil and cutting them into slices. In a frying pan, pour a tablespoon of oil and the whole garlic. After a few seconds, pour in the chopped mushrooms and continue cooking for another 15 – 20 minutes. If it dries out too much, add a little hot water. Remove the garlic, sprinkle a little chopped parsley, salt and set aside. Take the leavened dough and roll it out with your hands greased with a little oil in a baking tray lined with parchment paper. Pour in the tomato sauce. Bake the pizza in a preheated oven at 200°C in static mode for about 25 minutes. Open the oven, add the chopped mozzarella and ideally divide the pizza into 4 parts: in one place the mushrooms, in another the artichokes in oil, in the third the olives and in the fourth the chopped prosciutto . Return to the oven and continue cooking for another 5 minutes. Serve immediately hot.
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